Brad’s Produce Recipe Blog

10 ears Brad’s fresh sweet corn (about 3 cups)
6 tablespoons butter or margarine
1 tablespoon flour
1/4 – 1/2 cup milk
1/2 teaspoon salt

Cut kernels from the corn, and then scrape cobs for the cream.
Place butter in 1 quart casserole dish and microwave on high until butter is melted.
Stir in flour.
Add remaining ingredients.
Pour mixture into buttered skillet and cook 5-10 minutes.

Note: Amount of starch in corn varies, so the amount of milk needs to be added accordingly. Add minimum amount of milk and then add 1 tablespoon of milk at a time as needed.

13 3/4 oz Chicken Broth or 3 cubes of Chicken Bouillon in 12-14 oz of water
3 medium potatoes, diced small
1/2 cup chopped onion
1 tsp salt (or less)
1/8 tsp nutmeg
10 oz frozen asparagus or as much fresh asparagus as you prefer
2 cups light cream
One (1) 4 oz package whipped cream cheese

In saucepan, mix broth, potatoes, onion, salt, and nutmeg. Bring to a boil and simmer covered for 5-8 minutes until potatoes are barely tender. Add frozen asparagus (precook if using fresh asparagus) and return to boiling. Reduce heat, cover and simmer 5 minutes until tender. Blend together whipped cream cheese and light cream. Stir into soup until melted. DO NOT BOIL. Tastes better if prepared a day in advance.

1 lb. Yellow squash (3 med.) chopped
1 med. onion chopped
5 tbsp. Butter or margarine - divided
2 Tbsp flour
1 cup milk
5 slices American cheese - chopped
3 oz. can sliced mushrooms - drained
1⁄2 cup cracker crumbs
1⁄2 cup chopped pecans

Preheat oven to 350°. Cook squash and onions in boiling water 5 minutes - drain. Melt 3 tbsp butter in heavy saucepan on low heat. Add flour and cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until thickened. Add cheese and stir until melted. Combine squash mixture and cheese sauce, add mushrooms. Spoon into lightly greased 1 1⁄2 qt. casserole dish. Melt 2 Tbsp. butter in small saucepan. Stir in cracker crumbs and pecans – sprinkle over squash. Bake for 30 minutes.

Filling:
8 oz. cream cheese
1⁄2 cup sugar
1⁄2 tsp. Grated orange rind
2 Tbsp. Milk or cream
Pillsbury Pie Crust
Whole berries to cover top of pie

Glaze:
3 cups smashed strawberries
1 cup sugar
3 Tbsp. Cornstarch

Filling: Bake crust according to directions. Cream remaining ingredients (except berries) and spread in shell. Top with whole berries (upside down).

Glaze: Combine ingredients in heavy saucepan. Bring to a boil over med. high heat. Let thicken, stirring frequently. Once cooled, pour on top of pie.

Chill four hours before serving.

Fresh Salsa
3 ripe tomatoes, diced
1⁄2 cup diced sweet onion
1-2 ripe avocados cubed/diced
1 can black beans drained and washed
1 can Mexicorn
1⁄4 cup red wine vinegar
1⁄2 cup vegetable oil or olive oil
2 Tbsp hot sauce
lots of black pepper
salt to taste
chopped fresh cilantro to taste (approx. 1⁄4 cup)

Combine all ingredients. Let chill in the refrigerator for a few hours before serving.

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1⁄2 cup chopped green onion
1 (9-inch) pre-baked deep-dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
Salt and pepper to taste

Preheat oven to 350°. Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and sprinkle on top of the tomatoes.
Bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm
Cook time: 45 minutes Yields: 6 servings

2 to 3 ears of fresh sweet corn

2 cucumbers

3 tomatoes

1 small sweet onion

2 Tbsp olive oil

1 Tbsp white wine vinegar

1 small clove garlic

½ tsp salt

Basil, cilantro or parsley chopped

 

Shuck corn and cut off kernels and put in a large bowl.  Peel, seed and dice cucumbers and add to bowl.  Dice tomatoes and onion and add to bowl.

In a small bowl, whisk together oil, vinegar, garlic and salt.  Pour over salad and toss to combine thoroughly.  Add chopped herbs and stir.  Serve cold.

 
    

2 tablespoons oil
1 cup thinly sliced onions
1/2 cup chopped red bell pepper
4 cloves minced garlic
1/2 tablespoon grated ginger
1 pound coarsely chopped bok choy
1/2 pound sliced mushrooms
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon granulated sugar

 

Directions:

Heat the oil in a large heavy skillet over medium-high heat. Add the onions, pepper, garlic, and ginger. Stir-fry for about 1 minute. Add the bok choy and mushrooms; stir-fry for about 1 minute. Add the lemon juice, soy sauce, and sugar. Stir-fry for about 2 to 3 minutes, until done.